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“I love black tea, but I feel like I need to take a break from it, after a long morning of sipping the stuff down.
This is a nice enough cup, and I always seem to grab it when I have a headache...”
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“I had a tea disaster earlier this evening involving expired milk that was mis-labeled so I decided to go with something safe and relatively simple. I haven’t had this since I first got it in...”
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From The Republic of Tea

Cup of Abundance – This delightful, hand-processed green oolong is grown high in the Fujian mountains in China. Famous for its “milky” taste and silky texture, the large, tightly-rolled leaves have the alluring fragrance of sweet cream and pineapple. The flavor is smooth with light, orchid notes. Great for multiple infusions.

The Republic of Tea is a progressive and socially conscious business recognized for being the leading purveyor of more than 200 premium teas and herbs, ready-to-drink iced teas and more.
Founded in 1992, The Republic of Tea sparked a tea revolution in America with the purpose of enriching people’s lives through the experience of premium teas and a Sip by Sip Rather Than Gulp by Gulp lifestyle.

51 Tasting Notes

I love black tea, but I feel like I need to take a break from it, after a long morning of sipping the stuff down.
This is a nice enough cup, and I always seem to grab it when I have a headache (though no headache today), but when I’m done with it I will quest for a loose leaf milk oolong. It will be a little while if I have this sipped down, though. But I’ll work at it. I have such a lot of Black Friday sale tea coming in my direction that I feel like I should work on sipping down the smaller quanteties, and the stuff thats only ok.

Another milk oolong for me :) Thanks Alphakitty! This is my first bagged one; I’m curious to see how well it holds up to loose versions.

The smell is clearly delicious, caramelly milk oolong. I’m not used to teabags having an aroma, so I’m excited!

The tea is actually pretty darn good! Creamy and oolongy, although it could be stronger in both areas (maybe I used a bit too much water?) I’m pleasantly surprised! Can’t touch DavidsTea’s version, but I’d definitely drink this one again :) Thanks Alphakitty!

After two mediocre cuppings, I’m finding myself agreeing w/ you. I’ve had one other milk oolong, and I recall the flavor was much deeper in every way. I’m hoping that more leaf will solve the problem because I can’t tell if I want to describe the tea as subtle or just watery.

This one came from Auggy and one of the last ones I’ve got left untried from her massive parcel.

I’ve only had milk oolong a few times before and have never quite been certain what to make of it. I’ve liked it, but I have never fallen head over heels for it like so many other people seem to have. Two, I think I’ve tried, and mind you, I have not even the first clue about whether either of those two were actually flavoured with steamed milk (I think that’s how it’s done?) or with the milky note naturally occuring and I don’t know which this one is either. It’s possible that the difference between these two types may mean a rather large difference in the head over heels department.

This one tastes primarily green oolong-y. At first when I just made it, there was lots of milky aroma and the first few sips had lots of it in the flavour as well.

Now that it has sat here and cooled slightly and developed a bit, the milky note has been pushed rather to the back. It is now there in the aftertaste and peeking out here and there in the actual sip, but not really able to get a word in edgewise.

So what I’ve got left seems like it could have been almost any sort of green oolong, just not counting the aftertaste. Somewhat vegetal and slightly sharp, it reminds me of dark, leafy greens, and with a very strong oolong-y wood-y touch to it.

Because I know it’s a milk oolong, I can pick up on the milk in the aftertaste and in between here and there, but if I hadn’t known anything about that, I wouldn’t have been able to guess. And do you know what? I almost think I prefer it that way. Milk oolong in general sounds like something that I might find a bit cloying if overdone and I definitely like this one better than the first one I ever had. I remember that one primarily because both the smell and the flavour of it gave me associations of warm yoghurt. (I’m fairly certain that one had been made with the steamed milk, actually)

It’s been too long since I’ve had a regular green oolong, so I can’t actually tell if I like this better than green oolong in general or the other way around. I’ll have to have a regular soon, but right now I’m finding this one rather enjoyable and not at all what I had thought I would get.

I have been eyeing (purely platonically! I went tea shopping this morning, no more tea this year for me) my very first milky oolong, so this is a perfectly timed post! Maybe it is not for me, it makes it easier to wait for 2013 :)

I had a tea disaster earlier this evening involving expired milk that was mis-labeled so I decided to go with something safe and relatively simple. I haven’t had this since I first got it in March, actually (I’ve honestly had too many new ones to try since then—I need to stop buying tea!) but it’s just as comforting as I remember. The dry leaves smell like heaven, creamy and almost caramel-like.

That caramel smell carries over to the actual tea, though it’s not really that present in the taste which is as sweet and creamy as I expect it to be. That’s kind of vague, but… basically, it’s a very sweet & mellow tea with lots of milky flavor. It’s got that hint of floral/vegetal taste that you’d expect from a lighter oolong, but those notes are definitely in the background. I’m not ashamed to admit that I add a pinch of sugar to this to bring out the milky notes even more! Sugar in oolong is kind of blasphemous to some, but it really works here for me. I almost want to add some milk just for the hell of it… but I don’t have any. Ah well, next time!

Preparation

I had a near miss with tea last night. I basically forgot how to do the math for adjusting my leaf ratio. I came out on the very low side for a tasting, like half as strong as it should be. It wasn’t nearly as hard to fix as that milk sounds though.

There are few things in life more disappointing than pouring milk into tea and watching it curdle ;~; However, I saved the leaves and made a second steep today so nothing really went to waste thankfully. Tea is pretty forgiving of the abuse we put it through!

I picked up the bagged version of this at the same sale where I purchased the British Breakfast Decaf. This isn’t as creamy/buttery as I like my milk oolongs, but it a nice way to start my morning and does fill in in a pinch when one doesn’t have a proper method to brew tea correctly at work!

My first milk oolong. Thank you to Queen of Tarts for passing this along. I know this is not the best example of milk oolong, but I figured it was a good place to start in order to see if this type of tea has its place in my cupboard.

The leaves are huge…..and very green compared to most oolongs I have tried. I am drinking this one sans additions! I do get a bit of a green taste…I am guessing that is the vegetal taste people talk about when referring to a greenish oolong. Also, I see why it is called “milk” oolong; I definitely taste a milky creaminess even though the color of the liquid is lightly yellow-green and clear. This one is not something I would buy, but I will drink it. I can’t wait to try a few other milk oolongs! The second steep was about the same.

Preparation

Hey! It’s my 111th tasting note! Onto the tea review… Despite being exhausted from work today, I took a trip downtown to grab a cup of this tea. I couldn’t find a parking spot to save my life and ended up risking a parking ticket while I went into the cafe (the only cafe around here that serves this tea). It makes a pretty golden cup of tea and the leaves expand tremendously. The taste is of oolong tea (somewhat astringent!) with a floral note and a hint of something that desperately wants to be milk or cream. If I try not to concentrate too much.. I almost, ALMOST get a scrap of smoothness that could be interpreted as the milky quality. It’s not bad.. but there should be a bit MORE of that sweet cream taste. I’m looking forward to trying other milk oolongs out there and don’t think this one is the very best.

I’m somewhat of a novice when it comes to tasting notes and I’m not yet familiar with all the common terms used to describe taste, but here it goes:

I really like this tea, but there is room for improvement. It’s not too green tasting and not very dry at all which is a good thing for me. I like my teas straight up and unflavored for the most part so I find it strange that I wish it tasted a little more like the unbrewed tea leaves smelled. I have no desire to add milk to any tea I’ve tasted as of yet, but somehow I want more of the creamy milkiness to come through. I will definitely be enjoying this until it’s gone and in the mean time will be on the look out for a different brand or something that has a little more of the milk taste.

Preparation

The dry tea leaves smell toasted and buttered with a hint of popcorn. Watching the tea leaves unfurl during the steep is peaceful. The tea is a clear light yellow – the color of white wine. It tastes smooth and toasty, with a bit of brown rice and green tea flavor. Not getting any fruit or orchid flavors, but my nose is partially blocked with a cold. A type of tea my palate is not used to, but I think I like it.

Preparation

I bought a tasting tin of this loose leaf milk Oolong on a whim. The price was right and I can always use more tea tins (my cupboard is a mess).

The aroma of the dried leaves was very interesting, as was the aroma of the tea once steeped. The flavor however I found to be a little too astringent and not nearly as milky as the aroma had implied. Still a very nice cup of tea, and maybe I will appreciate its notes more on my next cup now that I know what to expect.

I must say that this tea was expertly rolled. Once steeped the one teaspoon of dried leaves had expanded to fill my fairly large infuser. The leaves seemed to be of great quality and were very much full leaf.

Preparation

Subsequent cups I have steeped at a slightly lower temperature than what was recommended on the the tin. This resulted in a less astringent brew and was more pleasant and milky. Still not particularly fond of this tea though. As nice as the aroma is I can’t get into the flavor.